Monday, May 9, 2011

The Perfect Honey Challah - A Guest Post at Indonesia Eats

In this part of the world Challah is a household name just like Oy and the term Kosher as in the expression 'is this kosher?!' (Is it legit?!) so to my delight when Pepy asked me to be a guest on Indonesia Eats and post something ethnic, the first thing that came to mind was a challah חלה. As it might be popular here, perfect aged for French toast or bread pudding this Jewish traditional staple might not be that well known in other parts of the world. I sang Pepy's praises in my post Blog Awards and Happy Year of the Rabbit and her guest Cassava Fritters post on Food Wanderings. I thank my friend Pepy for having me over at her beautiful site at Indonesia Eats.

As challah is part of Friday night 'Kabalat Shabbat', welcoming the Sabbath at sundown Friday night family gathering ritual. I believe growing up in Israel there wasn't one household, religious or secular, who didn't have a challah or two at their dinner table Friday night. Baguette just wouldn't be the same. You pray over the Shabbat candles, challah, break bread and proceed to have dinner. Family and resting time!

I like my dressed up Rosh HaShana (Jewish New Year) honey challah חלת דבש for my Friday nights. Given that more often than not Friday night dinner's main dish is non vegetarian, I kept this challah Parve, non dairy, to avoid mixing milk and meat during the meal. It comes out so authentic, gorgeous inside out, soft and moist. This is a widely popular recipe in Israel. Makes two challahs. I like it honeyed and sweetened even to dip into spicy cooked tomatoes savory dip like Matbucha or a Moroccan spicy fish called Harayme. Although the challah is ever so slightly sweet it's a wonderful contrast and compliment to savory Friday night meals.

I would like to take this opportunity to wish Pepy a Happy Birthday on her forthcoming Birthday, May 10. Yay, Pepy! Happy Birthday! Hop over to Pepy's site at Indonesia Eats for the recipe. It's a keeper!

Thank you all for your kind comments. This challah is easy to make. Very forgiving dough. You can reduce sugar in the raw to 1/4 cup if you wish, also the oil. Making my third batch within a week or so tomorrow. Maybe, just maybe will make one out of two with chocolate.

Thank you guys!! Your notes mean a lot to me!! Yes, raw honey:). My favorite pic is the third shot as you see the texture and consistency reached in the challah, with ingredients, braiding and rising, it's really authentic.

This is beautiful Shulie! Very similar to the recipe I make and similar to my grandmother's -though I think she only used sugar, no honey. I am growing very fond of using honey as a sweetener in many things and will give this a try. I am not a confident baker, but have succeeded more than once with challah. And I love them round. Beautiful, beautiful job Shulie!